kitchen operations manager

Naveed Caterers & Event Management

Job Title: Outdoor Catering Kitchen Operations ManagerJob Summary: We are seeking a senior Kitchen Operations Manager to lead large-scale outdoor catering kitchen operations. This is not a chef or cooking role. The position requires a professional who has headed kitchen operations in flight catering, institutional catering, industrial kitchens, hotel banquets, or central production units, with strong command over HACCP, ISO, and food &amp; hygiene safety standards.Key Responsibilities:Kitchen Operations &amp; Execution<ul><li>Own end-to-end kitchen operations for outdoor catering events</li><li>Convert event requirements into production plans, workflows, and timelines</li><li>Manage kitchen layout, equipment placement, setup, and dismantling at event sites</li><li>Ensure seamless coordination between production, logistics, and service teams</li></ul>People, Process &amp; Discipline<ul><li>Lead and manage kitchen supervisors, cooks, helpers, and contractual labor</li><li>Define duty rosters, shift plans, and task allocations</li><li>Enforce SOPs, hygiene protocols, and operational discipline</li><li>Act as the final authority for all kitchen operational matters on-site</li></ul>Food Safety, Hygiene &amp; Compliance<ul><li>Implement and monitor HACCP-based food safety systems</li><li>Ensure compliance with ISO standards (ISO 22000 / ISO 9001 where applicable)</li><li>Maintain temperature controls, storage standards, cross-contamination prevention</li><li>Conduct hygiene audits, checklist reviews, and corrective actions</li><li>Train kitchen teams on food safety, hygiene, and SOP adherence</li></ul>Planning, Cost &amp; Control<ul><li>Plan raw material requirements in coordination with procurement and stores</li><li>Control food cost, yield, portioning, and wastage</li><li>Ensure inventory accountability before, during, and after events</li><li>Prepare post-event consumption, wastage, and variance reports</li></ul>Coordination &amp; Stakeholder Management<ul><li>Coordinate closely with event managers and senior management</li><li>Handle high-pressure, time-critical operations independently</li><li>Resolve on-ground operational and compliance issues in real time</li></ul>Mandatory Background &amp; Experience:<ul><li>Must have worked in a Head / Managerial Kitchen Operations role</li><li>Must have hands-on experience implementing HACCP and ISO food safety systems</li><li>Acceptable backgrounds include:</li><li>Flight catering operations</li><li>Institutional or industrial catering</li><li>Hotel banquet kitchen operations</li><li>Central production kitchens</li><li>Large-scale outdoor catering</li></ul>Experience &amp; Qualifications:<ul><li>Minimum 8&ndash;12 years experience in large-scale catering operations</li><li>Formal training or certification in HACCP / ISO / Food Safety Management Systems</li><li>Degree or diploma in Hospitality, Food Production Management, or Operations</li></ul>Job Type: Full-time Location: Field-based / Outdoor event locationsJob Type: Full-timePay: Rs100,000.00 - Rs170,000.00 per monthApplication Question(s):<ul><li>Do you have understanding of ISO &amp; HACCP Safety Standards</li></ul>Experience:<ul><li>Kitchen Operation Manager: 5 years (Required)</li><li>Catering: 3 years (Preferred)</li></ul>License/Certification:<ul><li>Certification related to food safety (Required)</li></ul>Work Location: In person

Kitchen Operation Manager / Kitchen Head

TTFB CA LLC.

Description Founded in 1990 with the opening of Thai Town Cuisine, TTFB Group began with the passion for gourmet food and has since grown into one of Asia&rsquo;s leading casual dining restaurant groups.From its beginnings in Taiwan, TTFB has expanded into a multi-brand restaurant group operating 153 restaurants across 9 distinctive brands, supported by approximately 4,500 employees. Today, the group serves 9 million guests annually, representing one in every three Taiwanese diners having experienced a TTFB restaurant.TTFB is committed to operational excellence, strong leadership development, and sustainable growth as it expands beyond Taiwan into global markets, including its entry into the U.S. market.Purpose of the Position Kitchen Manager / Head of Kitchen leads all back-of-house operations, ensuring consistent food quality, safety, and operational excellence. This role is responsible for managing kitchen teams, executing brand standards, and maintaining efficient daily operations.The position focuses on staffing, training, production planning, and cost control while fostering a strong culture of accountability and development. The Head of Kitchen plays a key role in delivering a high-quality guest experience and supporting the long-term success of the restaurant.Salary $75,000 - 90,000 annual base salary, plus eligibility for the annual incentive plan based on individual and company performance. Benefits<ul><li>Competitive Pay</li><li>Employer Contribution for individuals medical insurance</li><li>401(k) Plan with company match</li><li>Paid Time Off (PTO) to support work-life balance</li><li>Rapid U.S. Expansion - Opportunities for growth!</li></ul>Job Responsibilities &ndash; Head of Kitchen / Executive Kitchen ManagerKitchen Operations &amp; Execution<ul><li>Oversee all back-of-house kitchen operations, including Prep, Sanitation, Wok, Noodle, and Expo teams, ensuring consistent execution of brand standards, food quality, service timing, and operational excellence.</li><li>Manage daily kitchen operations through systems such as line checks, station cleanliness audits, food quality reviews, sanitation checklists, and food rotation logs.</li><li>Communicate daily prep priorities, production changes, station assignments, and operational updates to ensure seamless transitions between shifts and consistent BOH execution.</li><li>Ensure kitchen readiness for menu rollouts, operational changes, volume shifts, and peak service periods.</li></ul>Food Safety, Sanitation &amp; Compliance<ul><li>Ensure strict compliance with all food safety, sanitation, and cleanliness standards, including proper storage, labeling, temperature control, and equipment care.</li><li>Lead EcoSure, health department, and internal audit readiness; execute and follow up on corrective action plans as needed.</li><li>Oversee sanitation procedures, dish operations, and facility cleanliness to maintain a safe, compliant, and efficient kitchen environment.</li><li>Monitor and enforce HSE standards and address any noncompliance with internal policies or external regulations.</li></ul>Leadership, Coaching &amp; Team Development<ul><li>Teach, coach, and develop kitchen team members on brand standards, culinary techniques, speed of execution, safety practices, and service expectations.</li><li>Lead by example with strong culinary skills, professionalism, and accountability at all key stations.</li><li>Set clear performance expectations, provide ongoing feedback, document performance, and partner with leadership on development plans and corrective actions.</li><li>Foster a positive, disciplined, and high-performing kitchen culture aligned with company values and goals.</li></ul>Staffing, Scheduling &amp; Training<ul><li>Develop and validate daily and weekly kitchen schedules to ensure proper coverage for production, service, and sanitation needs while meeting labor budgets.</li><li>Partner with leadership to plan staffing needs based on forecasted sales and business volume.</li><li>Participate in interviewing, hiring, onboarding, and training of non-exempt kitchen positions across all BOH functions.</li><li>Ensure all team members maintain required training certifications and are properly cross-trained where applicable.</li></ul>Inventory, Production &amp; Cost Control<ul><li>Manage production planning using PAR sheets and sales forecasts to ensure accurate prep, proper yields, and minimal waste.</li><li>Validate inventory levels for food, prep ingredients, and sanitation supplies; oversee ordering and inventory control.</li><li>Support and implement COGS initiatives through waste reduction, portion control, yield accuracy, and efficient production practices.</li><li>Monitor key kitchen KPIs including ticket times, food quality, labor efficiency, and cost performance.</li></ul>Financial &amp; Business Management<ul><li>Understand and manage kitchen financial performance, including labor, food cost, and departmental budgets.</li><li>Review and interpret financial reports to identify opportunities for cost control, profitability improvement, and operational efficiency.</li><li>Drive kitchen initiatives that support sales growth, profitability, and long-term business success.</li><li>Maintain transparency with upper management through reporting, meetings, and operational updates.</li></ul>Job Requirements<ul><li>3+ years of kitchen management experience in a high-volume, full-service restaurant.</li><li>Mandarin Chinese speaking is a plus</li><li>Strong knowledge of food safety standards and kitchen operations, including inventory management, production planning, and cost control.</li><li>Proven leadership skills, with experience hiring, training, coaching, and developing back-of-house teams.</li><li>Ability to manage budgets and interpret financial reports, including food cost, labor cost, and P&amp;L statements.</li><li>Effective communication and organizational skills, with the ability to collaborate across departments.</li><li>Mandarin-speaking skills are a plus.</li><li>Must be 18 years of age or older and legally authorized to work in the United States.</li></ul>Location: 10250 Santa Monica Blvd. Ste. 2800, Los Angeles, CA 90067Job Type: Full-timePay: $75,000.00 - $90,000.00 per yearBenefits:<ul><li>401(k)</li><li>401(k) matching</li><li>Employee discount</li><li>Health insurance</li><li>Paid time off</li><li>Paid training</li></ul>People with a criminal record are encouraged to applyWork Location: In person

Kitchen Manager (Asian cuisine)

Apres Restaurant LLC

The Group Executive Chef is a senior leadership role responsible for the overall culinary direction, kitchen operations, product quality, and opening of new concepts across the group. This position goes beyond a traditional chef-driven role and includes operational leadership, inventory and cost management, BOH compliance, and project openings, in close collaboration with the COO and under the strategic guidance of the CEO.The Group Executive Chef ensures all brands and outlets deliver consistent excellence in food, hygiene, profitability, and guest experience, while aligning with the CEO&rsquo;s vision and the operational roadmap set together with the COO.Key Responsibilities1. Culinary Leadership &amp; Brand Developmento Define and implement the culinary vision and strategy across all brands and outlets.o Develop, test, and roll out menus that align with brand positioning and commercial objectives.o Lead regular tastings and quality reviews to ensure consistency in taste, presentation, and portioning.o Establish and maintain standardized recipes, plating guides, production manuals, and portion control systems.2. Operations &amp; Site Managemento Oversee day-to-day kitchen operations across all locations.o Conduct regular site visits to review food quality, hygiene, workflow, and team performance.o Collaborate with the COO and Operations team to resolve operational issues and drive improvements.3. Inventory Management, BOH Records &amp; Traceabilityo Standardize inventory management across all kitchens.o Oversee stock ordering, receiving, storage, rotation, and stock takes.o Review and validate BOH documentation, including production logs, wastage, temperature records, and cleaning schedules.o Ensure full traceability of raw materials and finished goods.o Coordinate with finance and procurement on food cost, yield, and variance reports.4. Project Openings &amp; Expansiono Lead culinary and BOH planning for new openings and refurbishments.o Work with COO, Projects, and Design teams on layouts, workflow, and equipment selection.o Oversee pre-opening activities including menu trials, team recruitment, and BOH system setup.o Present project proposals and budgets to the CEO for approval.5. Food Safety, Hygiene &amp; Complianceo Ensure compliance with HACCP, ADAFSA, Dubai Municipality, and internal standards.o Oversee critical control points, allergen management, sanitation programs, and hygiene SOPs.o Lead internal food safety audits and prepare for external inspections.6. Financial Management &amp; Menu Engineeringo Lead menu engineering to optimise sales, cost efficiency, and profitability.o Approve recipe costing and maintain food cost targets.o Collaborate with procurement on supplier evaluation and pricing.o Monitor kitchen financial KPIs including food cost %, wastage, yield, and labour productivity.7. Leadership, Training &amp; People Developmento Mentor Head Chefs, Sous Chefs, and kitchen staff across all brands.o Structure culinary skill development, traceability training, and BOH compliance training.o Oversee recruitment, performance reviews, and succession planning in coordination with HR.8. Cross-Functional Collaborationo Collaborate with COO, Finance, Procurement, Marketing, Operations, and Projects Teams.o Represent culinary and BOH functions in senior leadership meetings.9. Guest Experience &amp; Brand Reputationo Monitor guest feedback and ensure high satisfaction levels.o Lead corrective action plans for recurring issues.o Support VIP events, tastings, and brand showcases.Reporting &amp; Decision-Making Structure Reports To: CEOWorks Closely With: COODecisions requiring CEO approval:o Major menu overhaulso New concepts and brand launcheso Capex investments and supplier contractso Expansion proposalso Strategic pricing and positioningKey Requirementso Culinary degree or hospitality management qualification.o 10+ years senior culinary leadership experience.o Strong experience in multi-outlet operations, inventory systems, traceability, and openings.Key KPIso Food cost % and variance controlo Inventory accuracy and wastage levelso Hygiene and audit scoreso Compliance and traceability standardso On-time and successful project openingso Guest satisfaction scoreso Staff retention and training completionJob Type: Full-timePay: AED18,000.00 - AED20,000.00 per month

Executive Chef

Filli cafe

To lead the team on each shift and ensure the company service standards are upheld.&middot; Ensure that high standards of sanitation cleanliness are maintained throughout the kitchen areas at all times.&middot; Responsible for onsite cooking operation.&middot; Observe methods of food preparation cooking, sizes of portions, and also make sure food is prepared in prescribed manner.&middot; Supervise cooking as well as other kitchen personnel plus coordinates their assignments to make sure economical timely food production&middot; Responsible for Supervision and training of Kitchen aides and Site managers&middot; Prepare all necessary data for the budget; projects annual food as well as labor costs monitors actual financial results; takes corrective action where necessary to help assure that financial goals are met&middot; Orders All food items and ingredients for meals by following cycle menus&middot; Responsible for putting away food when arrive and organization of food storage areas&middot; Responsible for preparing items according to our Menu.&middot; Maintain time payroll records&middot; Coordinate the procurement distribution of food items with production operations&middot; Monitor purchase orders to define if deliveries are correct; Checking purchase orders for clarity completeness&middot; Must attend managers meeting and training sessions as scheduled by management.&middot; Develop Menu and Recipes as per market trends.&middot; Review menus, analyzes recipes, determines food, labor, and also overhead costs, and also assigns prices to menu items&middot; Forecast market conditions, availability of materials economic conditions&middot; Determine the cost of deliveries the best method of transportation&middot; Responsible for site inventory &amp; Daily reporting&middot; Directs and assist in kitchen clean &ndash; up activities&middot; Maintain file of current specifications&middot; Other duties assigned.Job Type: Full-timePay: AED6,500.00 - AED7,500.00 per monthAbility to commute/relocate:<ul><li>Dubai: Reliably commute or planning to relocate before starting work (Required)</li></ul>

SOUS CHEF /Sr. SOUS CHEF(INDIAN CUISINE WITH GCC MINI EXP 5 Yrs )

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25199155
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Al Bustan Palace a Ritz-Carlton Hotel, PO Box 1998, Muscat, Oman, Oman,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Assists in the management of the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Strives to continually improve guest and employee satisfaction while maintaining the operating budget.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 3 years experience in the procurement, food and beverage, culinary, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <ul>
 <li>
 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the procurement, food and beverage, culinary, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Assisting in Managing Day-to-Day Operations
 
 
 
 <ul>
 <li>
 Orders and manages necessary supplies. Verifies that workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
 </li>
 <li>
 Schedules events, programs, and activities, as well as the work of others.
 </li>
 <li>
 Monitors the inflow of ordered materials and the maintenance of current materials.
 </li>
 <li>
 Conducts china, glass and silver inventories.
 </li>
 <li>
 Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
 </li>
 <li>
 Inspects supplies, equipment, and work areas in order to verify efficient service and conformance to standards.
 </li>
 <li>
 Investigates reports and follows-up on employee accidents.
 </li>
 <li>
 Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
 </li>
 <li>
 Follows loss prevention policies to prevent accidents and control costs.
 </li>
 <li>
 Enforces proper cleaning routines for serviceware, equipment, floors, etc.
 </li>
 <li>
 Enforces proper use and cleaning of all dish room machinery.
 </li>
 <li>
 Verifies all food holding and transport equipment is in working order.
 </li>
 <li>
 Verifies compliance with all applicable laws and regulations.
 </li>
 <li>
 Verifies compliance with food handling and sanitation standards.
 </li>
 <li>
 Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
 
 
 </li>
 </ul>
 
 Assisting in Leading Kitchen Team
 
 
 
 <ul>
 <li>
 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
 </li>
 <li>
 Assists with management of employees and management of all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
 </li>
 <li>
 Verifies and assists with maintaining the productivity level of employees.
 </li>
 <li>
 Serves as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
 </li>
 <li>
 Celebrates successes by publicly recognizing the contributions of team members.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Communicates performance expectations in accordance with job descriptions for each position.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees.
 </li>
 <li>
 Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
 </li>
 <li>
 Strives to improve service performance.
 </li>
 <li>
 Solicits employee feedback.
 </li>
 <li>
 Understands the impact of department's operation on the overall property financial goals and objectives.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.
 </li>
 <li>
 Manages day-to-day operations, verifies that the quality, standards and meeting the expectations of the customers on a daily basis.
 </li>
 <li>
 Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
 
 
 </li>
 </ul>
 
 Assisting in Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
 </li>
 <li>
 Assists with recruiting, interviews, hiring and promoting employees in the organization.
 </li>
 <li>
 Trains employees in safety procedures.
 </li>
 <li>
 Provides feedback to individuals based on observation of service behaviors.
 </li>
 <li>
 Reviews employee satisfaction results to identify and address employee problems or concerns.
 </li>
 <li>
 Verifies that property policies are administered fairly and consistently.
 </li>
 <li>
 Verifies that utility staff is properly trained regarding sanitation, equipment handling and chemical usage.
 </li>
 <li>
 Participates in employee progressive discipline procedures.
 
 
 </li>
 </ul>
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
 
 
 Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
 
 
 Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
 
 
 In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Chief Steward (Short-Term)

<div>Additional Information 
Job Number25199155 
Job CategoryFood and Beverage &amp; Culinary 
LocationAl Bustan Palace a Ritz-Carlton Hotel, PO Box 1998, Muscat, Oman, Oman 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Assists in the management of the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Strives to continually improve guest and employee satisfaction while maintaining the operating budget. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 3 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the procurement, food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Assisting in Managing Day-to-Day Operations
<ul><li>Orders and manages necessary supplies. Verifies that workers have supplies, equipment, tools, and uniforms necessary to do their jobs.</li></ul>
<ul><li>Schedules events, programs, and activities, as well as the work of others.</li></ul>
<ul><li>Monitors the inflow of ordered materials and the maintenance of current materials.</li></ul>
<ul><li>Conducts china, glass and silver inventories.</li></ul>
<ul><li>Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.</li></ul>
<ul><li>Inspects supplies, equipment, and work areas in order to verify efficient service and conformance to standards.</li></ul>
<ul><li>Investigates reports and follows-up on employee accidents.</li></ul>
<ul><li>Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).</li></ul>
<ul><li>Follows loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Enforces proper cleaning routines for serviceware, equipment, floors, etc.</li></ul>
<ul><li>Enforces proper use and cleaning of all dish room machinery.</li></ul>
<ul><li>Verifies all food holding and transport equipment is in working order.</li></ul>
<ul><li>Verifies compliance with all applicable laws and regulations.</li></ul>
<ul><li>Verifies compliance with food handling and sanitation standards.</li></ul>
<ul><li>Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.</li></ul> 
Assisting in Leading Kitchen Team
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Assists with management of employees and management of all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Verifies and assists with maintaining the productivity level of employees.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Celebrates successes by publicly recognizing the contributions of team members.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees.</li></ul>
<ul><li>Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Solicits employee feedback.</li></ul>
<ul><li>Understands the impact of department's operation on the overall property financial goals and objectives.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.</li></ul>
<ul><li>Manages day-to-day operations, verifies that the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul> 
Assisting in Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Assists with recruiting, interviews, hiring and promoting employees in the organization.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul>
<ul><li>Provides feedback to individuals based on observation of service behaviors.</li></ul>
<ul><li>Reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Verifies that property policies are administered fairly and consistently.</li></ul>
<ul><li>Verifies that utility staff is properly trained regarding sanitation, equipment handling and chemical usage.</li></ul>
<ul><li>Participates in employee progressive discipline procedures.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Age3

Operations Manager Yamanote Atelier, a leading Japanese-inspired artisanal bakery and caf&eacute; concept in the UAE, is seeking an experienced and strategic Operations Manager to oversee and elevate the performance of all operational divisions including retail stores, catering, central kitchen, and franchise operations.About the RoleThe Operations Manager will lead the full operational ecosystem of Yamanote Atelier, ensuring excellence across all outlets, managing production efficiency at the central kitchen, driving catering operations, overseeing franchise partnerships, and supporting the execution of new projects and expansions. This role requires a hands-on leader with strong commercial understanding and the ability to lead teams toward operational consistency and business growth.Key Responsibilities<ul><li>Oversee daily operations and performance standards across all Yamanote Atelier outlets.</li><li>Ensure seamless coordination between retail stores, catering services, and the central kitchen to maintain product quality, consistency, and operational efficiency.</li><li>Lead and grow the catering operations, ensuring timely execution of orders, logistical coordination, and exceptional service delivery for both B2B and event-based clients.</li><li>Manage the central kitchen&rsquo;s production planning, food safety compliance, inventory control, and cost efficiency.</li><li>Support and oversee franchise operations, ensuring partners follow brand standards, operational guidelines, quality expectations, and reporting requirements.</li><li>Lead new operational projects, including new store openings, menu rollouts, process improvements, and operational initiatives that support the brand&rsquo;s expansion.</li><li>Drive operational KPIs including sales performance, cost control, manpower productivity, guest satisfaction, and service standards.</li><li>Conduct regular operational audits and take corrective actions to improve performance across all business units.</li><li>Work closely with the culinary, marketing, HR, finance, and supply chain teams to ensure full operational alignment and cross-functional efficiency.</li><li>Develop and mentor store managers, supervisors, catering leads, and central kitchen teams to build a strong, performance-driven culture.</li><li>Oversee manpower planning, training, recruitment, and performance management for all operational departments.</li><li>Ensure full compliance with UAE regulations, HACCP guidelines, and the company&rsquo;s quality and safety standards.</li><li>Prepare and manage operational budgets, forecasts, and P&amp;L performance for all units.</li></ul>Requirements<ul><li>Minimum 4+ years of F&amp;B operational leadership experience with multi-unit responsibility.</li><li>Strong experience in catering, central kitchen operations, franchise operations, and new project execution.</li><li>Solid financial and business acumen, with experience managing P&amp;Ls, budgets, inventory, and cost controls.</li><li>Proven success in leading and developing large teams across multiple operational disciplines.</li><li>Excellent communication, problem-solving, and leadership skills.</li><li>Strong knowledge of UAE F&amp;B operations and consumer expectations.</li><li>Experience in bakery, caf&eacute;, or Japanese concepts is an advantage.</li></ul>Interested applicants may forward their CVs to careers@yamanoteatelier.comJob Type: Full-time

Operations Manager

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Kitchen Operation Manager / Kitchen Head

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SOUS CHEF /Sr. SOUS CHEF(INDIAN CUISINE WITH GCC MINI EXP 5 Yrs )

Chief Steward (Short-Term)

Chief Steward (Short-Term)

Operations Manager